Spooky Halloween Treats
Well its nearly Halloween, with most of us either having parties or going Trick or Treating we decided to share with you three Spooky Halloween Treats recipes. The first recipe is inspired by everyones all time favourite treat at Halloween…..Toffee Apples!
The Ingredients:
Blondies:
150g Butter
400g Light Brown Sugar
2 Eggs
260g NEILL’S® Plain Flour
2tsp Vanilla Extract / Essence
2tsp Baking Powder
0.5tsp Salt
1 Large Chopped Apple (tart apple is best)
100g Fudge Pieces
Toffee Frosting:
115g Butter
200g Light Brown Sugar
50ml Milk
250g Icing Sugar
The How-To:
Preheat oven to 180c
First of all we will make the blondies.
Cream the butter and sugar together until smooth.
Beat in the eggs one at a time until well combined.
Beat in the vanilla extract/essence.
Cut the large apple up into small pieces. I find about 2cmx2cm is best.
Cut the fudge pieces up into pieces of similar size. Set both to the side.
Sieve the flour, baking powder and salt together in a large bowl.
Fold the flour mixture into the butter mixture stirring as little as impossible just to combine the ingredients.
Fold in the toffee and apple pieces.
Pour the batter into a baking tray (I find one about the size 7 x 10 inches is best).
Bake in the centre of the oven for 35-40 mins. Check with a skewer by inserting it into the middle. If it comes out with no batter on it then it is cooked. The cooking time will vary every slightly due to the different brands of fudge and the size of your pieces of apple. If skewer comes out covered in batter return to the oven and check every 3-4 mins.
When cooked remove from oven and allow to cool.
While we are waiting for the blondies to completely cool we can get on with making the toffee frosting which is extremely simple.
Melt the butter in a small saucepan on low heat.
Stir in the light brown sugar.
Stir in the milk.
Bring to the boil for 2 mins and then remove from the heat.
Stir in the icing sugar a little at a time until completely combined. You may need to beat this with an electric mixer to remove all the lumps **Be careful as sugar will be extremely hot!!** The mixture will thicken as it cools. It is advisable to allow it to cool at room temperature as placing it in the fridge can make it go hard extra quickly and we don’t want that as we need to be able to spread it.
When both are cool spread the toffee frosting on top of the brownies. Allow frosting to set for an hour before cutting and serving.
You’re Done!
The Ingredients:
Cupcake :
75g Coco Powder
300g Caster Sugar
2 Eggs
250ml Milk
175g NEILL’S® Flour
2 tsp baking powder
0.25tsp bicarbonate soda
1tsp vanilla extract or essence
40g Butter
0.25tsp Salt
Frosting:
650g Icing Sugar
100ml Milk
175g Butter
1tsp Vanilla extract or essence.
The How-To:
Preheat oven to 180c.
Cream the butter and sugar together.
Add the eggs one at a time ensuring each is combined before adding the next.
Stir in the vanilla.
In a separate bowl sieve all the dry ingredients together.
Add the dry ingredients to the wet mix alternating with the milk until all ingredients are combined well.
Place the mixture into bun cases, it will seem quite thin but they cook perfect. 3/4 fill the cupcake cases.
Bake in the oven for 15 mins.
Remove and allow to completely cool before frosting.
Making the frosting:
Cream the butter until smooth.
Slowly add the icing sugar and coco powder alternating with the milk.
The mixture should be spreadable. Spread onto the cupcakes using a knife.
Dusting with Coconut:
For best results here I use green food colouring so slightly dye some shredded coconut to look like grass.
Use a spoon to sprinkle this over the frosted cupcake and tip upside down to remove any excess.
Place a spider or other creepy insect on top to complete the cupcake.
You’re Done!
but also available in loads of other brands to make the headstone. You
will also need some Oreo cookies which you will crush to make the soil
on the graves.
piping attachments to find one you like for the grass, alternatively if
you don’t have any piping bags you can use a freezer bag with the corner cut off or even just spread the frosting
on with a knife. For the headstone you will need to cut out a headstone
shape in icing (make sure it is thick enough to stand up, you may need
to double it up), you can also write what you want on the headstone with
an icing pen if you want but this is optional.
Simply make the batter for the vanilla cupcake again, but before
spooning the mixture into the bun cases add some orange food colouring,
be generous to achieve a nice bright orange sponge.
Love your Halloween cupcake treats! They look really cool!
Love all of these! So fun and creative!
I made the blondies yesterday and will be eating them later on this evening at a Hallow-e'en party – will let you know the outcome 🙂